Eggplant Omelet (Tortang Talong)

Ingredients

• •2 whole large Asian eggplants
• •2 whole extra-large eggs
• •1 to taste Kosher salt and freshly ground black pepper
• •3 tablespoons vegetable oil
• •2 tablespoons picked cooked crabmeat
• •1 to taste Fish sauce
• •for serving

Cooking Instructions

1. 1.

   Preheat the broiler.

   5 min

2. 2.

   Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)

   15 min

3. 3.

   Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.

   10 min

4. 4.

   Put the eggs in a shallow bowl. Beat well and season with salt and pepper.

   2 min

5. 5.

   In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.

   5 min

6. 6.

   When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.

   8 min

7. 7.

   Serve hot or at room temperature, with fish sauce.

   1 min